Mediterranean Quinoa Salad - clean & quick salad with feta, olives, tomatoes, cucumbers and avocado .

Ingrediens



1 cup quinoa, uncooked
1 medium tomato, finely chopped
2 Persian cucumbers, finely chopped
1 medium red bell pepper, seeded & finely chopped
1 medium avocado, peel & core removed, chopped
2 tbsp red onion, finely chopped
1/2 cup parsley or cilantro, finely chopped
1/4 cup feta cheese, crumbled
10 Kalamata olives, pitted & cut in halves
1 lemon or lime, juice of
2 tsp cumin
1 tsp black pepper
1 tbsp garlic powder

Directions



Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa:1.25 cup water. Bring to a boil, reduce heat to low and cook for 10 minutes. Or you can cook it as per package instructions.
Add all ingredients to a large salad bowl and gently mix just enough to combine. I do not make dressing separately for this type of salad but you could by whisking together lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.
Serve cold.

Storage Instructions: Refrigerate covered for up to 2 days.

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Calories: 205.7
Total Fat: 8.6 g
Cholesterol: 2.5 mg
Sodium: 457.8 mg
Total Carbs: 29.4 g
Dietary Fiber: 3.9 g
Protein: 6.0 g
WW Points+: 6